If you’re craving something bright, buttery, and irresistibly soft, then this Lemon Gooey Butter Cake Recipe is your new best friend in the kitchen. Picture a crunchy, golden cake base topped with a luscious, dreamy lemon-cream cheese filling that’s sweet, tangy, and delightfully gooey at the center. It’s one of those desserts that feels indulgent yet effortlessly fresh, perfect for any occasion when you want a burst of sunshine on your plate. Trust me, once you try this, it’s going to be your go-to Lemon Gooey Butter Cake Recipe to wow friends and family alike.
Ingredients You’ll Need
The magic of the Lemon Gooey Butter Cake Recipe comes alive with simple, everyday ingredients that work together harmoniously to build layers of texture and flavor. From the box lemon cake mix that forms a tender crust to the cream cheese that adds richness to the gooey filling, each component has a starring role.
- 1 box lemon cake mix: This provides a perfectly flavored, zesty base that sets the lemony tone for the whole cake.
- 1 large egg: Helps bind the cake batter for a moist, coherent crust.
- 8 Tbsp melted butter (for crust): Adds richness and creates that crisp, buttery foundation everyone loves.
- 2 large eggs: Whisked into the filling for structure and creaminess.
- 1 (8-oz) package cream cheese (softened): The star ingredient that makes the filling irresistibly smooth and luscious.
- 8 Tbsp melted butter (for filling): Adds depth and keeps the filling gooey and rich.
- ½ tsp vanilla extract: A subtle touch that balances and enhances the lemon flavors.
- 1 lemon (juiced and zested): Delivers fresh citrus brightness that makes this cake so wonderfully refreshing.
- ½ tsp lemon extract: Amplifies the lemon punch for an extra zing.
- 1 (16-oz) box powdered sugar: Sweetens the filling to perfection while helping with that smooth, gooey texture.
How to Make Lemon Gooey Butter Cake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Next, combine the lemon cake mix, one large egg, and 8 tablespoons of melted butter in a mixing bowl. Stir until the mixture forms a slightly sticky dough. Press this mixture evenly into the bottom of a greased 9×13 inch baking pan to create a sturdy, flavorful crust that will hold the gorgeous gooey filling.
Step 2: Make the Gooey Filling
In a separate, larger bowl, beat together the softened cream cheese and melted butter until perfectly smooth and creamy. Add the two eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, lemon juice, lemon zest, and lemon extract to infuse that lively, fresh citrus essence. Finally, gradually fold in the powdered sugar until the filling is silky and luscious.
Step 3: Assemble and Bake
Pour the creamy filling evenly over the crust in the baking pan. Use a spatula to gently spread it out, making sure it covers every corner. Bake the cake in your preheated oven for about 45 minutes, or until the edges are set and lightly golden while the center remains soft and gooey. Avoid overbaking to keep that perfect, melt-in-your-mouth texture.
Step 4: Cool and Serve
Allow the cake to cool completely in the pan. This cooling period helps the gooey filling set up just enough to slice cleanly but still stay soft and tender. Once cooled, cut into generous squares, and get ready to enjoy the tangy, sweet decadence of this Lemon Gooey Butter Cake Recipe.
How to Serve Lemon Gooey Butter Cake Recipe
Garnishes
A sprinkle of powdered sugar over the top just before serving adds a pretty, delicate touch. Fresh lemon zest or thin lemon slices also brighten the presentation and enhance the citrus aroma. If you’re feeling fancy, a dollop of whipped cream or a few fresh berries can elevate this cake from wonderful to wow-worthy.
Side Dishes
This cake pairs beautifully with light, refreshing sides such as a crisp green salad with citrus vinaigrette or a short glass of iced herbal tea. The cake’s richness and tanginess balance well against fresh flavors, making it a delightful finale to a warm-weather brunch or a cozy afternoon tea.
Creative Ways to Present
For a playful twist, serve individual portions in pretty glass jars layered with whipped cream and crushed graham crackers. You could also cut the cake into bite-sized squares and skewer them alongside fresh fruit for a fun dessert kabob that’s perfect for parties. No matter how you serve it, this Lemon Gooey Butter Cake Recipe always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Gooey Butter Cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If you prefer, refrigeration is also fine, especially in warmer climates, which extends freshness up to five days.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 3 months. Thaw it overnight in the refrigerator before serving to retain that melt-in-your-mouth gooey texture without drying out the cake.
Reheating
For a warm, fresh-from-the-oven feel, gently reheat individual slices in the microwave for about 15-20 seconds. Be careful not to overheat, as you want to preserve the creamy gooey filling without turning it rubbery. Alternatively, warming briefly in a low oven wrapped in foil can help maintain moisture and flavor.
FAQs
Can I use a different cake mix flavor instead of lemon?
While lemon is the star of this recipe, you can experiment with other citrus flavors like orange or lime cake mixes. Just note that the lemon zest and juice in the filling might need adjustment to complement the new flavor better.
Is it necessary to use both lemon juice and lemon extract?
Yes, combining fresh lemon juice with lemon extract gives a bright, natural citrus flavor layered with a concentrated intensity, ensuring your cake bursts with lemony goodness.
Can I make this cake dairy-free?
This recipe relies on cream cheese and butter for its signature texture and flavor, so making it dairy-free would require alternative products like vegan cream cheese and margarine, which might change the texture slightly but can still yield a tasty result.
Why is my gooey layer not setting properly?
Usually, underbaking causes the filling to be too runny. Make sure to bake the cake until the edges are set and only the center is slightly jiggly. Letting it cool completely also helps the filling firm up perfectly.
Can I make this recipe gluten-free?
Yes! Use a gluten-free lemon cake mix, and ensure your other ingredients like powdered sugar are gluten-free certified. This way, you can enjoy the same delicious Lemon Gooey Butter Cake Recipe without gluten worries.
Final Thoughts
You’ve now got a luscious, crowd-pleasing Lemon Gooey Butter Cake Recipe that’s as simple as it is stunning. This cake brings together zesty lemon flavor and creamy gooey delight in every bite, making it a true showstopper whenever you want to treat yourself or impress guests without any fuss. Go ahead, dive into baking this beauty—you’ll wonder how you ever lived without it!
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Lemon Gooey Butter Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Gooey Butter Cake is a rich and tangy dessert combining the bright flavors of lemon with a buttery, creamy texture. Perfectly moist with a gooey cream cheese filling, it offers a delightful balance of sweet and citrus notes, making it an irresistible treat for any occasion.
Ingredients
Crust
- 1 box lemon cake mix
- 1 large egg
- 8 Tbsp melted butter
Filling
- 2 large eggs
- 1 (8-oz) package cream cheese, softened
- 8 Tbsp melted butter
- ½ tsp vanilla extract
- 1 lemon, juiced and zested
- ½ tsp lemon extract
- 1 (16-oz) box powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Make the Crust: In a mixing bowl, combine the lemon cake mix, 1 large egg, and 8 tablespoons of melted butter. Stir until a smooth dough forms. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to create the crust layer.
- Prepare the Filling: In a separate bowl, beat 2 large eggs and the softened cream cheese together until creamy and smooth. Add 8 tablespoons melted butter, vanilla extract, lemon juice and zest, lemon extract, and powdered sugar. Mix until well combined and fully incorporated for a luscious filling.
- Assemble the Cake: Pour the cream cheese mixture over the crust layer in the baking pan. Spread it evenly using a spatula to cover the crust completely.
- Bake: Place the pan in the preheated oven and bake for 45 minutes or until the top is set and lightly golden. The center should still be slightly gooey but not liquid.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack. For best results, chill in the refrigerator for at least 2 hours before slicing into 12 pieces and serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon juice and zest to maximize the lemon flavor intensity.
- Do not overbake; the cake should remain gooey in the center.
- Chilling enhances the texture and makes slicing easier.
- This cake keeps well covered in the refrigerator for up to 5 days.
